Ingredients

• 2 to 3 tbsp butter
• 1 large onion, finely chopped
• 300g golden kumara (2 cups peeled, finely diced)
• 4 tbsp sultanas
• 1/2 tsp salt
• 1 1/2 - 2 tbsp vindaloo curry paste
• 2 1/2 - 3 cups water
• 1 tbsp cornflour
• Lemon Juice
• 300g HORIZON lamb schnitzel
• 2 tbsp flour
• 1 tsp curry powder (eg Madras)
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• About 3 tbsp oil for frying
• 1/2 cup flaked, toasted almonds

Directions

1. In hot butter gently cook onion and kumara for 5 - 8 minutes. Stir in sultanas, salt and curry paste. Add water, increase heat; bring to the boil, stirring. Simmer, uncovered, until kumara is almost soft.
2. Mix cornflour with 1/4 cup cold water; stir in and simmer a little longer. Add lemon juice to taste.
3. Trim fat and all white connective tissue from meat. Cut meat into pieces (14 by 8cm).
   Optional; pound with a meat mallet.
4. Just before cooking, shake flour, spices and salt with meat in a plastic bag. Dust off excess coating. Fry meat in hot oil 1 to 1 1/2 minutes each side. Remove; drain on paper towels. Cut into small strips.
5. Serve meat with hot sauce and rice. Garnish with toasted almonds.

Serves 2